Steamed Rice
From Every-day dishes and every-day work, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
794Calories
21 gProtein
153 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein21 g
Carbohydrates153 g
Fiber2.3 g
Sugars12 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium110 mg
Potassium573 mg
Calcium358 mg
Iron7.6 mg
Magnesium76 mg
Phosphorus450 mg
Zinc3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate410 mcg
Choline54 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 14. The excerpt below is the record exactly as published.
Steamed Rice^ — Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.